Buttermilk Banana Bread Recipe

Buttermilk banana bread—not just for pancakes anymore.

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Who doesn’t love banana bread? Its moist, spongy texture gives you the illusion of cake without the extra calories. Okay, I’m not saying that buttermilk banana bread is free from calories—the recipe calls for plenty of butter and sugar. Still, I’d argue it’s a healthier breakfast choice than a cream-filled donut. Of course, you can eat banana bread whenever. Personally, enjoy an after dinner slice with a cup of decaf coffee.

If you’re on this page, chances are you’ve been looking for a new banana bread recipe. Maybe you’re tired of the tried-and-true recipe Grandma gave you decades ago. And that’s okay. I won’t tell Grandma. Because what’s life without a little variety?

Buttermilk banana bread offers a tasty twist to the more traditional banana bread recipes. Can you guess what the not-so-secret ingredient is? Yep, it’s buttermilk. If you’re a pancake fan, you’re no stranger to the tangy flavor of buttermilk. When used in banana bread, I find the buttermilk provides balance to the natural sweetness of the bananas. The buttermilk also reduces the chance of your bread drying out both during and after you bake it. It’ll retain the bread’s moisture, keeping it nice and tender, almost like a pound cake.

Is Buttermilk Banana Bread Healthy?

I’d say that buttermilk banana bread is certainly healthier than a donut or a slice of cake. Also, it depends on what you mean by healthy. Keto fans won’t like all the flour and sugar in this recipe. If you’re looking to reduce your carb load, then I’d recommend our keto-friendly banana bread.

That said, I think this recipe is healthy. For starters, it calls for whole wheat flour as opposed to the enriched varieties. If you’re going to eat carbs, make them complex carbs. And let’s not forget that buttermilk is packed with goodies like calcium, vitamin B12, and probiotics. Then there’s the coconut sugar, which is low glycemic and tastes way better than stevia, in my opinion.

But let’s not kid ourselves. This recipe has its fair share of butter and carbs. If you want to remove some of the butter, substitute it with applesauce with a 1:1 ratio. It’ll reduce the fat content while still retaining the moisture you need for banana bread. Carb-conscious bakers can also mix in some almond flour, but remember that it’ll significantly change the texture. I’d start with 1 ¼ cups of wheat flour and a 1/2 cup of almond flour.

The Key to Making the Perfect Buttermilk Banana Bread

The star ingredient of this recipe is, of course, the bananas. You want to make sure they’re not just ripe but overripe. How will you know they’re overripe? Look for dark speckles on the skin. The more, the better. In fact, the longer you wait, the sweeter and more mashable your bananas will be. Plus, overripe bananas are easier to mix and give your bread a naturally sweet flavor. However, don’t wait too long. If your bananas turn black or start smelling bad, you’ve missed your window.

INGREDIENTS

1/2 cup unsalted butter softened
3/4 cup coconut sugar
2 large eggs preferably free-range
1 cup mashed overripe bananas about 3 medium-sized bananas
1/4 cup low-fat buttermilk
1/2 teaspoon pure vanilla extract
1 3/4 cups whole wheat flour
1 teaspoon baking powder aluminum-free, if possible
1/4 teaspoon sea salt
1/8 teaspoon baking soda

INSTRUCTIONS

Heat

Preheat your oven to 350°F and ready a 9×5-inch loaf pan with nonstick cooking spray or parchment paper.

Cream

In a sizeable bowl, use a mixer to create a fluffy mix of softened butter and coconut sugar.

Combine

Incorporate eggs, mashed bananas, buttermilk, and vanilla extract into the mix until well-blended.

Mix

Gently sift and stir in whole wheat flour, baking powder, sea salt, and baking soda until just combined.

Bake

Pour the batter into the pan, smooth the top, then bake for 50-55 minutes until a toothpick comes out clean or with few crumbs.

Cool

Allow the bread to cool in the pan for 15 minutes before gently removing and cooling completely on a rack before slicing.

DEVOUR!

FAQs & Tips

How to Make Ahead and Store?

After baking the bread, let it completely cool and then wrap it either in saran wrap or foil. If you eat it in the next two or three days, it’ll be fine sitting on your kitchen counter. Otherwise, put the bread in your fridge—it should last at least a week. For longer storage, you can put it in your freezer using a freezer bag. Now, you don’t have to do this, but I like slicing my banana bread before placing it in the freezer. This will speed up the thaw time, especially if you don’t want to serve the whole loaf.

How do I know if the banana bread is done?

If you’re new to baking, here’s a tip: don’t assume your bread is ready just because your oven dings. Oven temperatures vary, and you know your oven better than I do. That’s why it’s important to check on your loaf from time to time, especially when you hit the 10 minute mark. I usually poke the center of my banana bread with a toothpick. If it comes out clean with just a few little crumbs, you’re good to go. If not, let it bake a little longer.

Do I have to let the buttermilk banana bread cool?

I know it’s tempting to enjoy a slice right away but trust me, it’s worth the wait. Let the pan cool for at least 10 minutes, preferably longer. If it’s a nice day, put it on your window sill! Though that heavenly scent is going to draw a crowd. You might have to share some with your neighbors, though.

My buttermilk banana bread looks more dense than your pictures. Did I miss something?

You may have overmixed the batter. Mixing the batter too much creates a flourishing environment for more gluten to develop. This can be great for other recipes like waffles but not for banana bread, where you don’t want that dense texture. Other reasons are that you used too many bananas or your baking powder or baking soda has expired. Cooking is like an art, but baking is a science. You want to be as exact as possible with things like measurements, mixtures, and expiration dates. A single variant can completely change the recipe.

Serving Suggestions

Honestly, buttermilk banana bread is perfect on its own, but I’d be remiss if I didn’t include a few of my favorite pairings. I love coffee and think it’s a nice contrast to this bread’s sweet flavor. If you’re up for it, consider a bold bean like a French roast.For something more decadent, consider a whipped almond butter or even Greek yogurt frosting. But if that’s too heavy, a side of berries is good too. Or if you prefer savory, a mild creamy cheese like a soft brie is a yummy option.